Sunday, June 22, 2008

Chili-Glazed Tofu Over Asparagus And Rice

Every once in a while I do try to experiment and cook something vegetarian. Mr. J and I both like to watch what we eat, and vegetarian dishes make us feel like we could eat more and still feel not guilty at all.

Unfortunately, the word "healthy" in food has not always been associated with "tasty". It is only in the past few years, when different diet plans began to emerge and the organic-food revolution came about that the mindset about healthy food has changed -- that healthy could also mean flavorful, tasty food, afterall.Well, here's one such recipe. Mr. J and I both like tofu, so this recipe is perfect for us. And instead of using white rice, I decided to use organic brown rice that has more fiber -- for good measure. Hmmn... the tofu was sweet and spicy- perfect for a light dinner. Trust me, with this dish, you won't miss meat at all!This recipe would also be my very first entry to Fat Chef or Skinny Gourmet, a food event hosted by Ivy of Kopiaste and Ben of What's Cooking focused on diet or low-calorie foods.

1. Cook brown rice according to package directions.2. In another pot, bring 2 cups water to a boil. When boiling, add a pinch of salt and the asparagus. Cook 1 minute.3. Take asparagus out of the hot water and straight into an ice-cold water to stop the cooking process. Let aspargus stay in water for 3 minutes. Drain and dry.4. Combine sugar, vinegar, soy sauce, ginger and chili sauce in a small bowl.5. Slice tofu to about 1/2 thick. Dry tofu by putting it in between paper towels and pressing it a little bit using the palm of your hand.7. Heat peanut oil in a skillet. Sprinkle tofu with 1/2 teaspoon salt and pepper. When oil is hot, add tofu to pan, cook 3 minutes on each side until brown.8. Add soy sauce mixture; cook 20 seconds, stirring constantly. Remove from heat.9. Combine rice, asparagus, 1/2 tsp salt, carrott and sesame oil. Serve tofu over rice.